نتایج جستجو برای: respectively after heat processing

تعداد نتایج: 2775706  

Journal: :Journal of applied physiology 2013
Kevin De Pauw Bart Roelands Uros Marusic Helio Fernandez Tellez Kristel Knaepen Romain Meeusen

The aim of this study was to determine the effect of prolonged intensive cycling and postexercise recovery in the heat on brain sources of altered brain oscillations. After a max test and familiarization trial, nine trained male subjects (23 ± 3 yr; maximal oxygen uptake = 62.1 ± 5.3 ml·min(-1)·kg(-1)) performed three experimental trials in the heat (30°C; relative humidity 43.7 ± 5.6%). Each t...

Hossien Nowroozi, Mahmoud Tohidi moghadam, Seyed Soheil Ghaemmaghami ,

Background: Much attention has been paid to poultry feed processing and the contamination In Iran in order to improve the production and reduce the waste.  No information is available on the fungal contamination and the strains found in processed (pellet) and non-processed (mash) poultry feeds. This study was designed to determine the hygienic condition and the risk of fungal contamination...

ژورنال: طب کار 2014
ابراهیم زاده, مهرزاد, خوبی, جمشید, درویشی, ابراهیم, علی آبادی, محسن, گیاهی, امید ,

Background: Exposure to high temperatures is common among workers in hot environments and can lead to physiological adverse effects. Heat radiation from hot surfaces and inflamed ways to get the most important heat is the exposure ways of the workers. The aim of this study was to evaluate the effectiveness of control methods of radiant heat in workers exposed in a blast furnace steel industry. ...

2011
Yuji Sano

The heat-resistant steel after aluminized was treated by laser shock processing (LSP) with high power Nd:YAG laser, and then was tensile tested at 400 . The effects of the high °C -temperature behavior after LSP were analyzed from residual stress and fracture organization. The results showed that the yield strength and tensile strength of heat-resistant steel after aluminized were improved obvi...

A. R. Mirhabibi H. Arabi M. Sobhani,

Copper matrix composite reinforced by 1wt.% TiB2 particles was prepared using in situ reaction of Cu-1.4wt.% Ti and Cu-0.7wt.% B by rapid solidification and subsequent heat treatment for 1-20 hrs at 900ºC. High-resolution transmission electron microscopy (HRTEM) characterization showed that primary TiB2 particles were formed in liquid copper. Heat treatment of as-solidified samples led to ...

Journal: :Physical review 2022

Magnetic, specific heat, and structural properties of the equiatomic Cantor alloy system are reported for temperatures between 5 kelvin 300 kelvin, up to fields 70 kilo-oersted. Magnetization measurements performed on as-cast, annealed, cold-worked samples reveal a strong processing history dependence that high-temperature annealing after cold-working does not restore pristine state. Measuremen...

2015
Di Tie Ning Guo Zhouyang Zhao Ning Su Jing Li Yang Zhang Anders E. W. Jarfors

Al-0.9Si-0.6Mg (wt%) alloy conductive wires were designed and produced by continuous rheo-extrusion process. The effects of different heat treatment on microstructure, mechanical and conductive properties of the wires were studied. Results show that, after T6 heat treatment, conductive property of the alloy increased while elongation decreased with the higher aging temperature and longer aging ...

2011
Aline Chaine Elodie Arnaud Samira Sarter Alain Kondjoyan Antoine Collignan

Raw poultry carcasses are often contaminated with pathogens, including Salmonella spp., Campylobacter jejuni and Listeria monocytogenes. Campylobacteriosis is an emerging and one of the most frequently reported zoonotic infectious disease. Further to the best management practices in husbandry, slaughtering and processing, decontaminating treatments might be required to control microbial hazards...

Journal: :Food chemistry 2014
Braulio Cervantes-Paz Elhadi M Yahia José de Jesús Ornelas-Paz Claudia I Victoria-Campos Vrani Ibarra-Junquera Jaime David Pérez-Martínez Pilar Escalante-Minakata

Jalapeño peppers at intermediate ripening stages (IRS) are typically discarded at the packinghouse because they are not demanded for fresh consumption or industrial processing. These peppers have been scarcely studied in terms of pigment composition and bioactivity. In this study, the profile of pigments (carotenoids and chlorophylls) and antioxidant activity were determined in raw and heat-pro...

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